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Discover PORTA – the doorway to an eclectic haven of modern European cuisine

Situated close to Clarke Quay, one of Singapore’s most vibrant hotspots emerge a new chic concept, contemporary European restaurant – PORTAFine Food & Import Company prides itself in serving modern European cuisine that combines fresh produce and seasonal flavours.

Located at the ground level of Park Hotel Clarke Quay, the 243 square metres restaurant (formerly Brizo restaurant) was completely gutted and the transformation is breathtaking. Polished colonial influences are recreated in the restaurant and the space is divided into a casual main dining room, cove seating area, a cosy reading room, a formal private room and an expansive alfresco area. Each section of the restaurant features numerous art pieces, including one majestic dove embellished on the blue private room door.

PORTA features a great take-home section with charcuterie, baked confectionery and grocer-produced condiments used in the restaurant’s dishes. PORTA‘s grocer storeis the first of its kind in the vicinity that is looking to raise attention to the residents and office workers around the neighbourhood.

The new restaurant marks a deep effort in elevating European dishes with classic French culinary techniques fired up by the hotel’s newly appointed Executive Chef Michael Suyanto whom had his most recent stint at Bistro Du Vin by the Les Amis Group.

PORTA is aiming to distinguish itself based on quality and value, not the breadth of its menu.

Guests can enjoy a well-curated menu that changes with the season. With a focused menu, it is much easier for diners to make a choice. Diners can also expect to find themselves enjoying quality cuisine and service at accessible prices.

A two-course lunch set begins at $18++, while a three-course set costs $22++ (available Monday to Friday, 12:00pm to 2:30pm).

For a la carte dishes, check out some highlights of what you can find at PORTA Fine Food & Import Company. I find it hard to resist the pan-seared Foie gras and grilled Octopus leg as starters. For mains, I highly recommend the vegetarian-friendly Ravioles De Royans and the Roasted Iberian pork.

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